| Rosemary and Giblet Gravy |
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Recipe Type: Prep
Author:
Cook time: 30 mins
Total time: 30 mins
This gravy goes well with Chicken.
Ingredients
- Giblets, neck and reserved backbone (If spatchcocked)
- ½ Yellow Onion, chopped
- 2 stalks Celery, chopped
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ½ tsp crushed Rosemary
- 1 Tbsp Unsalted Butter
- 1 Tbsp all-purpose Flour
- 1 tsp crushed dried Rosemary
- ½ Cup Chicken Stock (see below)
- ½ – ¾ Cup Half & Half
- Kosher Salt (To Taste)
- Black Pepper (To Taste)
Instructions
- Prepare stock:
- Place the giblets, neck and reserved backbone in a medium saucepan. Add chopped onion and celery. Cover with cold water. Bring to a simmer over medium heat. Add salt, pepper and rosemary. Cook for 20 to 30 minutes. Strain chicken stock into mixing bowl; reserving stock. Remove and reserve giblets for gravy.
- Prepare gravy:
- In a medium saucepan melt butter over medium heat. Add rosemary and cook briefly. Add flour and make a blond roux. Add cooled chicken stock, stirring to combine. Add 1/2 cup of half & half and bring to a boil. (Add additional half & half, if necessary, for the correct consistency.) Add chopped giblets. Season gravy to taste with salt and black pepper.
- Keep warm until service.
Notes
Recipe Submitted by: Mike Stines (Grill Dome Community)